Method for the paste
1. Heat up the wok with 150ml of cooking oil.
2. Add blended paste to fry over medium heat for 15 mins
3. Stir occasionally and when paste has turn into a darker shade and is fragrant. Turn off the heat. Remove and set aside.

Method for the curry
1. Add rempah paste and water to heat in a large pot.
2. Lower heat and add coconut milk, evaporated milk. Stir.
3. Add all the vegetables in to cook, except the bean curd.
4. Simmer over low heat for 15 to 20 mins.
5. Once all the vegetables are cooked, add the bean curd.
6. Lastly, add salt to taste.

Method for the pressed rice
1. Steam the rice that is covered/packed with banana leaves.
2. Steam for at least 10 mins over high heat.
3. Remove to cool slightly..then cut into cubes.

Method to Serve
1. Put a few pieces of rice cubes on a bowl.
2. Pour hot curry and vegetables on top.
3. Serve immediately..while its still hot.